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| They were excellent! |
Our granddaughter, Lauren, decided to make brownies for the solar eclipse. We were visiting them in Buffalo, New York. They were located dead center in the path of totality.
She found this recipe on Sally’s Baking Recipes, a website she told me her mom uses for reliable recipes. https://sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/
But, she got waylaid midway through, to go to the park with us to view the solar eclipse, and had to put the bowl in the fridge.
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| It was amazing. Even though we had clouds. The world turned completely dark from 3:18 to 3:22 pm. |
After the eclipse I served as her assistant baker. The first issue was the stiffness of the batter... from being in the fridge. We tried warming it up from the residual heat of the oven but that did not work …then, eventually, she said, "Let’s try 15 seconds in the microwave." And that was perfect. I could then stir in the flour and cocoa powder she was measuring out. For the flour, she said she learned at school (8th grade) how to spoon and level it. We decided to cut the cocoa powder in half. The batter was already over to top in chocolate-y-ness. Then she decided to sprinkle the remaining chocolate pieces and some additional chocolate chips on top, which was a nice touch.
Everyone raved about them.
---Barbara
Lauren’s Solar Eclipse Fudgy Brownies
(adapted from Sally’s Baking Recipes)
Makes a 9x13 pan of 18 brownies
- 1.5 sticks (12 T. ) unsalted butter (if you use salted butter, then cut back on the salt)
- 4-ounce semi-sweet Ghiradelli chocolate bar, coarsely chopped and divided
- 2 cups granulated sugar
- 3 eggs, at room temperature
- 2 t. pure vanilla extract
- 1/2 cup Ghiradelli dutch-process cocoa
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon kosher salt (cut back, if using salted butter)
- 1/4 cup semi-sweet chocolate chips to sprinkle on top
Preheat the oven to 350 degrees.
Grease/spray a 9x13 inch pan with baking spray.
In a microwave safe bowl, combine the butter and half of the chopped chocolate, that would be 2 ounces. Melt in 30-second increments, whisking after each, until completely smooth.
Add the sugar, and whisk until combined.
Then add the room temperature eggs and the 2 teaspoons of vanilla, and whisk them in.
Shake the batter off the whisk and switch to a spatula.
Gradually, add the cocoa powder, flour, and salt, if using. Fold it all together. Batter will be very thick.
Stir in the remaining chopped chocolate and the chocolate chips, saving a handful to sprinkle on top.
Don't leave any pockets of white flour. Mix until completely smooth and uniformly brown.
Spread evenly into prepared pan. Smooth out the top.
Sprinkle the top with the handful of chopped chocolate and chocolate chips.
Bake for 30 minutes until set. Do not over bake or they will be dry.
Let cool completely before cutting into squares using a sharp metal spatula.
---Lauren & Grammy